Chicken, Brussels Sprouts and Walnut Stir-fry
The hearty flavors of Brussels sprouts and walnuts elevate your typical chicken stir-fry to make it perfect for wintertime.

Ingredients:

2 tablespoons hoisin sauce

2 tablespoons soy sauce

1 garlic clove, minced

2 cups Brussels sprouts, cut in half

1/3 cup walnuts, chopped

1 pound boneless chicken thighs or breasts, cooked and chopped

White rice, cooked according to package.

Directions
In a small bowl, mix together the hoisin sauce, soy sauce and minced garlic. In the skillet, heat oil over high heat. Once the oil is hot, add the Brussels sprouts to the skillet, and cook for about 5 minutes or until they become slightly brown. Add in the walnuts, chicken and sauce mixture, and cook together for 2 minutes. Serve over rice.

Stir-fry will warm you up this winter.

Beef, Mushrooms and Sweet Potatoes Stir-fry
Succulent beef, rustic mushrooms and rich sweet potatoes - what more could you want from a winter meal?

Ingredients:

2 teaspoons soy sauce

1 1/2 teaspoons powdered ginger

2 tablespoons rice wine vinegar

3/4 pound steak, cooked and cut into strips

1 large sweet potato, peeled and chopped

1/2 pound mushrooms, chopped

White rice, cooked according to package.

Directions
In a large bowl, mix together the soy sauce, ginger and rice wine vinegar. Add the steak and toss in the sauce so the strips are completely covered. Place the bowl in the refrigerator for 20-30 minutes to marinate. After the steak has marinated, heat oil in your Oster® DuraCeramic™ 12" x 16" Electric Skillet over medium-high heat. Add the sweet potato and cook for 5 minutes. Then, add the mushrooms and cook for another 5 minutes, until brown. Add the steak to the skillet, pour the extra sauce into the bowl and cook until the steak is fully warmed. Serve over rice.

Zucchini and Shrimp Stir-fry
The light and summery flavors of shrimp and zucchini will help you get through the cold winter months.

Ingredients:

1/3 cup hoisin sauce

1 clove garlic, minced

2 teaspoons rice wine vinegar

2 teaspoons soy sauce

1 teaspoon powdered ginger

1 pound shrimp, shelled

1 zucchini, sliced

Flat egg noodles, cooked according to package

1/3 cup peanuts (optional).

Directions
Combine hoisin sauce, garlic, rice wine vinegar, soy sauce and ginger in a small bowl. Heat oil in the skillet over high heat. Add the zucchini and cook for 4 minutes. Then, add the shrimp and heat until fully cooked, about 1-2 minutes. Add the noodles to the skillet, and then top with the sauce and peanuts, stirring together. Cook for 3 minutes, then serve.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.